Chicken Sausage Sheet Pan Dinner
THE ultimate easy weeknight dinner! Dump, season, and roast – that’s as complicated as it gets! The chicken sausage is juicy and crisp on the outside, the veggies are tender, it’s a home run!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 packs Aidells Chicken and Apple Sausage, (8 sausages)
- 2 large bell peppers, any colors, sliced into strips
- 1 large onion, sliced
- 2 tablespoon olive oil
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425 degrees
- In a large bowl, add your peppers and onions. Add your olive oil, oregano, garlic powder + salt and pepper and toss to combine until everything is evenly coated.*
- On a parchment paper lined baking sheet, dump out your seasoned peppers and onions
- With a small knife, cut shallow cross hatches across the top of all your sausages (optional, but it adds extra crispy surface area)
- Lay out your sausages on top of your veggies, pop in the oven, and roast for 25 minutes
Notes
Earlier in the day or night before prep: Slice your veggies and place in a tupperware. Cross hatch your sausages and place in a tupperware. When ready to cook, all you’ll have to do is season, toss, and roast!
We usually serve this with rice for a full meal!
*You can do step 2 on the baking sheet and just drizzle, season, and toss there, but I find the bowl toss step makes the process even easier.
Nutrition
- Serving Size: 2 sausages, 1/4 of the veggies
- Calories: 462
- Sugar: 9 g
- Sodium: 1285 mg
- Fat: 31 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 170 mg